Tired of Cadbury creme eggs yet? Ok, me neither, at least not the caramel kind. However, I would like to encourage you all to add a new sweet to your Easter candy repertoire AND one that you can make yourself! Coconut Cream Eggs, think Mounds Bar but way better. Better for a few reasons, no preservatives, weird add-ins, etc. the filling is way creamier than a mounds bar, and they are smaller than Mounds bars so you can eat more ☺. I have problems coating things in chocolate, they never seem to look as perfect as I want them to, so my eggs are not all perfectly egg shaped. They are more oblong and randomly sized, which is due to the fact that I was in a hurry and didn't take time to mold the cream cheese/coconut mixture the way I should have. So be sure you give yourself a bit of time if you are a perfectionist. If not, don't worry they'll still taste fabulous! Coconut Cream EggsTaste of HomeIngredients1 package (8 ounces) cream cheese, softened1 tablespoon butter, softened4 cups confectioners' sugar1 cup flaked coconut2 cups (12 ounces) semisweet chocolate chips1 tablespoon shortening
In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. 
Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened.
I drizzled mine with colored frosting. I used this recipe. Store in the refrigerator. Yield: 3 dozen.
Happy Spring!
Linking up to Tatertots And Jello, Sweet Tooth Fridays, Just Something I Whipped UP, Meatless Monday, Motivate Me Monday and Under the table and Dreaming
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